Do you ever find yourself craving some cake, but you don’t want to make a big cake and end up eating it all ( or you do but your inner adult is telling you it’s really not a good idea). Well that was me today, I wanted a victoria sponge cake but new if I made a big one it would go to waste, so I thought I’d make myself a mini cake! Its really easy to make and only uses 1 egg, so it’s great for using up that last egg that you’ve been meaning to use!
Mini Victoria Sponge Cake
For The Cake –
1 free-range egg
56g caster sugar
56g self-raising flour
1/4 tsp baking powder
For The Filling –
Jam of your choice – I prefer Strawberry
Double cream – Whipped
Preheat oven to 180c and line a small loaf tin (approx 10×6 cm) with greaseproof paper.
Combine the butter and sugar untill soft, beat in the egg.
Slowly add the flour and baking powder and mix until combined.
Spoon into the tin.
Bake for 20 minutes untill golden on the top.
Once cooled, cut in half and add your jam and whipped cream.